Vegan Lentil Walnut Taco Bowls

Vegan Lentil Walnut Taco Bowls

A few weeks ago one of my teammates at work returned from the holiday break, declaring it the month of Veguary. In other words, she decided she’d kick off the year by following a vegan for January. Being the foodie and advocate for vegetables that I am, I figured I’d support her in the best way I knew how, which is by cooking up some tasty vegan lunches for her to enjoy. Recipes for the blog, taste testing fun for me, meals for Jess and future meals for you guys too. It’s a win-win-win-win!

There are so many things I love about meatless meals, and regardless of whatever type of eating style we each have, I’m a big advocate for enjoying largely plant-based meals. Not only do they pack some wicked nutrition, but most are very budget friendly. In the case of the Vegan Lentil Walnut Taco Bowls I made for Jess, here’s what’s going on:

Lentils and Black Beans

These are the 2 main protein-rich foods in the recipe, and both are great sources of fibre to keep digestion running smoothly. The fibre-protein combo will also help to keep you feeling satisfied, with a steady blood sugar level and stable energy. As much as I’m sure we’d all love a good afternoon nap, the reality is that most of our work lives probably don’t allow for it – at least mine doesn’t!

Side note: One of the concerns that often comes up with vegan diets is that they lack all of the essential amino acids (the most basic building blocks of protein) that are available in animal sources. The fix: Mix up your plant-based protein sources and combine a few in each meal – voila, you’ll get more of those bases covered!

Walnuts and Avocado

Helloooooo to two of my favourite sources of healthy fats! Like protein, fat is a slower-digesting macronutrient so these guys will help to keep you full for hours. Walnuts are awesome sources of omega-3s, which we need for reducing inflammation, supporting heart health and brain function, and hydrating our skin cells. Avocados aren’t omega-3 powerhouses, but they do offer monounsaturated fats and a whole bunch of B vitamins which are super important for energy production, regulating mood and helping our bodies deal with stress.

Bell Peppers and Mango

Vitamin C in both of these serves as an antioxidant that fights against free radicals that damage our cells. In what-will-I-actually-notice terms, that means an improved immune system (fewer colds!) and more youthful, brighter skin. (Vitamin C helps to stimulate natural collagen production.)

Knowing that my teammate isn’t super keen on vegetables, I figured this meal would be a good test. As it turned out, she enjoyed it – literally every last bite – every day for 3 days (the number of portions I made.) I’m going to take that as a sign that it was pretty darn good, so I think you’ll like it too!

Optional: If you’d like to serve this with a dressing, the one I made was a mixture of 1/4 cup tahini, juice of 1 lime, 1/4 cup water and 1 minced garlic clove. It’ll thicken up in the fridge, but simply shaking it up with a little more water will thin it back out. Season to taste and drizzle it over top before serving.

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My name is Angela and I've got a fiery passion for turning fresh, healthy ingredients into delicious mouth-watering meals. I love watermelon, green smoothies, and running around Vancouver, the city I'm proud to call home.